Category Archives: Food

Leftovers

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In honor of Canadian Thanksgiving and looking forward to ours later this month, this poem is dedicated to Morrie and Diego, who profit from all culinary events in my house:

Leftovers
(Dedicated to Two Hopeful Dogs)

Crying for our leftovers won’t bring you any favors.
You will not taste their textures or masticate their flavors
if you stand there begging. Those winsome looks aren’t working.
Nor are your lapsing manners—your twisting and your jerking.

Hunger doesn’t justify your unwelcome behavior.
Before we even sat down, we saw Grandpa was your savior,
slipping you a turkey leg he had dipped in gravy.
(That leg I’d saved for leftovers–a turkey sandwich, maybe.)

Our home-cooked meal? Delicious. That you already know.
When I cooked the pies, I fed you scraps of dough.
The turkey giblets boiled for gravy, later went to you.
When I cooked the cranberries, you even ate a few.

You licked the pumpkin bowl so clean. You licked the beater blade
when I whipped the cream for pies. Dear ones, you had it made.
So when you beg for leftovers, I’ll just ignore your fuss.
You ate before the guests, dears. Leftovers are for us!

Prompts for today are winsome, manner, justify, leftovers and home.

Healing Gloria (and How to Easily Core a Strawberry)

The doctor says Gloria has to have 5 little meals a day, but naughty Gloria didn’t want to eat even three.  The solution? Culinary seduction. (Click on first photo to enlarge and see captions.)

Too Many Cooks

 

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Too Many Cooks
(The Food Critic Invades the Kitchen)

In the guise of  gourmand, I fear that you laid waste
to my soup’s exquisite balance after one swift reckless taste.
You lifted up the salt shaker and ruined my day’s work
by heavily over-salting my consommé, you jerk!
Then you made it cloudy by adding a fair dollop
of sour cream that sat there like a tumor or a polyp.
The soup base that I’d toiled over for many an hour,
you squeezed a bit of lime into, transforming sweet to sour.
So in the end when you pronounced the verdict on my soup,
rating it as less than gourmet food and more like goop,
you neglected to take credit for your efforts at its ruin.
Now I rue the day my lovely soup chanced to meet your spoon!!

Prompt words today are gourmand, base, guise and cloudy. Links are below:

https://ragtagcommunity.wordpress.com/2019/05/11/rdp-saturday-gourmand/
https://fivedotoh.com/2019/05/11/fowc-with-fandango-base/
https://onedailyprompt.wordpress.com/2019/05/11/your-daily-word-prompt-guise-may-11-2019/
https://wordofthedaychallenge.wordpress.com/2019/05/11/cloudy/

Uneducated Palate


Uneducated Palate

I haven’t a fine palate. I barely can distinguish
between the different dishes that I’m given to extinguish.
I do not know a dumpling from a fancy knish.
I do not have an inkling of the different sorts of fish.
So if you’re short of delicacies and you have to skimp,
just dole me out some hot dogs and save your fancy shrimp
for someone who appreciates the difference between them,
for I am just a landlocked girl who’s never even seen them!

 

Today’s prompt words are distinguish and skimp. Here are links:
https://ragtagcommunity.wordpress.com/2019/05/09/rdp-thursday-distinguish-distinguished/
https://fivedotoh.com/2019/05/09/fowc-with-fandango-skimp/

Christmas Eve Dinner at Viva Mexico

I had one of the best meals of my life at Viva Mexico last night and the best company one could ask for.  Fred and Christina from Gabriola Island in Canada, Lach and Becky who were friends in Boulder Creek who came to visit and ended up moving here and my long-time good friend Gloria. Here are photos.  looks like I concentrated on the food. Both of these dishes were the culinary masterpieces thought up in the mind of Agustin.

 

 

How Spreading Fake News about Haile Selassie led Me to Ramar’s Incredible Green Chile Enchiladas

 

 

Oops.. I’m far away from home and find I don’t have the photo  of Haile Selassie and me in my computer’s photo album, so I’ll just use the single photo of him above and describe the one I wanted to use. In the photo, I am standing next to Haile Selassie with one hand on his shoulder and the other one pressed against his chest. Below is the little vignette I wrote to go with the illustration with which I was going to introduce the recipe.  Phew. I’ll run the photo when I get home. Someone remind me, please? In the meantime, I’ll team up his photo with one of Ramar’s Incredible Green Chile Enchiladas which, although it seems highly unlikely, do actually have a link to Haile Selassie. Intrigued? I’ll explain.

Spreading Fake News about Haile Selassie

When I was en route to Ethiopia the second time, this time flying back after a visit to my parents in the states, I stopped off in London to see my friend Deirdre, who’d been my roomie in Australia as well as my 5 month traveling companion between Australia and Ethiopia a few months before. While in London, we went to Madame Tussaud’s where she took a photo of me with Haile Selassie’s wax effigy. (photo unavailable but upcoming.)

A year and a half later when I moved back to the states, a reporter from the Cheyenne, Wyoming newspaper came to interview me about my adventures in the year leading up to and during the beginning of the revolution in Ethiopia.  As she looked through my pictures to find one to go with the story, she picked up this photo and asked where it was taken.  I told her Madame Tussaud’s and she asked if she could take it to run along with the story. 

The next day, she called me back and said that her editor had requested that she once again ask where the picture of me with Haile Selassie had been taken.  When I told her, she asked me just who this Madame Tussaud was and when I said that it was the name of a famous wax museum, she let out a long breath, “Oh, I thought it really was you and Haile Selassie.”  When I asked if she hadn’t questioned why I’d have my arm around him and my hand on his chest, she said, ‘Yeah, that’s what we were wondering about.” And that’s how I avoided spreading fake news about Haile Selassie and me.  

And this is the long way around explaining where I got this wonderful recipe. That reporter, Ramar Gorby, ended up becoming a good friend and it was she who first made this recipe and shared it with me.

To read recipe and see illustrations in a larger format,
Click on first photo and arrows.

 

 

Ramar’s Incredible Green Chile Enchiladas


*12 scallions, cleaned and sliced into small slices, white and green parts both used. (You might not use them all, depending on your preference.)

1 lb.  medium or mild yellow cheddar, grated. (You probably won’t use it all.)

*2 1/2 lbs. chicken breasts with all fat removed. cut up into bite-sized pieces and velvetized in boiling chicken broth until totally white. Be sure pieces are totally white and tender.

*1 small can of diced black olives

Combine and heat in a saucepan on stove:

1/2 cup of sour cream
2 cans of cream of mushroom soup (if you wish, substitute cream of chicken soup for one of the cans)
1 can of Ortega sliced green chilis

*12 flour tortillas, deep fried in hot vegetable oil. If bubbles form, push down with tongs. When one side begins to turn golden, flip over and fry other side. When they begin to turn golden,  hold over fat with tongs to allow excess oil to drip off , then stand on end over several layers of paper towels to drain.  Blot off excess oil that collects at bottom.

Lay one tortilla on plate, spread a line of chicken down the middle.  Cover with a line of the sour cream, soup, chile mixture, then scallions and cheese.  Roll and put seam down in a large cake pan.  Repeat until all tortillas are rolled and lined up in pan. If you wish, drizzle a line of the sauce down the middle of the enchiladas and sprinkle cheese, green onions and sliced black olives on top of it.  Put in uncovered in pan in 350 degree oven for 20 minutes or until cheese is melted. If more time is needed before serving, turn oven down to 150 degrees.

May be made ahead and stored covered in refrigerator. To finish, preheat the oven to 350°F, uncover the enchiladas and place in the oven while still cold and bake until the cheese is melted and the centers are warm, about 20 to 30 minutes.

Leftovers are good warmed up individually in a skillet with a little oil, turning so all sides brown.  I also like them cold. 

Enjoy.